Spring has sprung at The Tackroom! Our brand new Spring/Summer menu has landed and is already proving a huge success. Head chef Adam Spicer has created an exciting and diverse menu perfect for warmer days and longer evenings. Our lunch menu now features a selection of light bites including potted Shetland mussels with corriander and a delicious crab cocktail with cucumber jelly and pink grapefruit, both are served with our freshly baked ciabatta. Our supper menu has also had a seasonal make-over. The Cromer crab with potato salad, lemon butter and bakery bread has already become a firm favourite and back by popular demand is Adam’s famous steak tartar served with a quails egg and again our wonderful freshly baked bakery bread.
